When I was a kid, I used to eat potatoes all the time.
Roasted, mashed, cut into wedges, baked as chips…you name it, and I ate a potato like it. In fact, they were a staple of my diet, helping to fuel my endless energy, climbing trees, rolling in mud, playing Rugby with the boys.
Of course, potatoes have since fallen from grace (and, I’m ashamed to say, I refused to eat them for a long time). Despite being completely, 100% natural, cheap and utterly delicious, they now carry a bit of a stigma as an unhealthy, ‘dirty’ food.
This is ridiculous, of course. Potatoes are wonderful! They contain vitamin C, more potassium than a banana, fibre, magnesium and all kinds of anti-oxidants – far from the unhealthy food you’re told they are. Plus, potatoes are DELICIOUS! I mean, who can possibly resist a plateful of home-cooked crispy, chunky chips?
Amir and I often make homebaked chips, yet I’ve never written a recipe up before. Then, I got the idea for these Paprika Chunky Chips with a delicious Chipotle and Lime Dip, and knew I had to share…
The dip itself is wonderful. Zesty, full of flavour, and with a real kick – perfect for any spice lovers out there!
However, the beauty of these chips is that they are so delicious and tasty that you’ll happily devour the entire tray with no sauce, no dip nothing. In other words, just you try and keep your hands off them…
Portion control is not an option!
The dip itself is incredibly simple, and is created using coconut yoghurt, lime juice and chipotle paste. However, these chips are equally delicious with guacamole.
Or, better yet, make both and mix and match!
Anyway, this is the perfect recipe for the weekend. The perfect side dish to create to spoil yourselves, and kick back with. Or, perhaps, to create for friends for a BBQ to remember!
Baked Paprika Chips With Chipotle & Lime Dip
- Serves 4
- 3 medium to large potatoes (I used Desiree), washed
- 2.5 tbsp olive oil
- 1.5 tsp paprika
- Sea salt and crushed black pepper, to season
- For the dip –
- One cup coconut yoghurt (I used Co-Yo)
- 1/2 tbsp – 1 tbsp chipotle paste (depending on taste – ideally homemade, but shop-bought is fine!)
- Juice one lime
- Preheat your oven to 240C, then slice your potatoes into chunky chips (I like to leave the skin on, but peel if you want to!).
- Bring a large pan of water to the boil, then blanch your potatoes for 3 or so minutes. If you’re pressed for time, you can omit this step completely!
- Drain the potatoes, then place in a bowl and toss with the oil, paprika and salt and pepper. Toss until all potatoes are coated. Lay them onto a lined baking tray, with room in between each chip, then sprinkle with a touch more salt and pepper, if desired (I like my chips salty!). Roast for around 25-30 minutes, or until golden and crisp, turning the chips half-way through cooking.
- As your chips are cooking, make your dip by stirring together the ingredients, then season to taste. Place in the fridge until ready to serve.
- Serve your chips warm, alongside the dip, and enjoy!